In Alabama, some of the best history lessons come with a side of ribs.
Across the state, family-owned barbecue restaurants have served as gathering places and landmarks for generations, surviving wars, recessions and major cultural shifts by sticking to what they know: slow-cooked food and the communities that grew up around it.
At Bob Sykes Barbecue in Bessemer, the pit has been going since 1957, and owner Van Sykes says the magic isn’t about chasing the latest flavor trend. “The art of barbecue is not in a rub it’s in patience and time,” Sykes said…